Souped Up Sunshine!

From all the sprouting greenery in the garden, Spring is finally on it’s way, although it appears to have been delayed somewhere!  Zesty yellow daffodils brighten up frost-bitten hedgerows & windowsills, giving a bit of hope that warmer weather is approaching.  When it’s frosty & frozen outside, food tends to become more like a comfort blanket to pacify our need for warmth & contentment.  There are those chilly days where it’s barely above zero on the thermometer & you just want to wrap yourself head to foot in the duvet, like some cocooned caterpillar, inside & out.  All you need is a little warmth to take the edge off the chill & bring a little sunshine into your day.

Soup isn’t something to be sniffed at, it’s to be savoured & relished, almost smugly, as you dunk thickly cut, thickly buttered, crusty fresh bread in a bowlful.  It’s heavenly, hearty & wholesome – perfect for luscious liquid lunches or steamy suppers.  Wandering around the kitchen one lunchtime, opening all the cupboards & the fridge while looking blankly into their abyss for inspiration, I decided to make soup.  There were various little tubs of leftovers, some fresh vegetables that needed using up & plenty of pots of chicken stock in the freezer.  Just over half an hour later, I had a blissfully beautiful bowl of spicy soup to tuck into!  So why go for that tin of ready-made when you can have your own made ready?  It’s one of the easiest things to make, uses up all those bits of veg you were going to chuck out & will give you a boost for the rest of the day.  Whether you’re at work or at home, if a lunchtime sandwich just won’t cut it, this sumptuously sunny little number will get your engine revving until dinnertime & brighten your day.  So, aprons on & hands washed, let’s get started!

What you need:

5 large Carrots
1 large Parsnip
4 small Potatoes (I used baby ones, but just use whatever you have)
1 medium Red Onion
1 litre of Vegetable or Chicken Stock (homemade preferably)
(or use half boiling water from the kettle & half stock if you like)
Quarter of a teaspoon Cumin
Sea Salt & freshly ground Black Pepper for seasoning
1 small knob of butter
1 – 2 tablespoons Cream Cheese
Extra Virgin Olive Oil (just a spoonful)
Chopped fresh Parsley or Coriander (to garnish – optional)

What to do:

Get yourself a nice, large saucepan with a lid.  Prepare your vegetables by peeling, topping & tailing them.  Chop the carrots, parsnip, potatoes & onion into small chunks.  They don’t need to be perfect, but they will cook faster if they are cut smaller (meaning you get to eat quicker).  If there are any other veg you want to add, chuck them in the pan (if you’ve got a handful of frozen sweetcorn, they can go in too).

Heat a teaspoonful of the olive oil in the saucepan, add the onions & stir fry for a couple of seconds, just to get them softened.

Add the rest of the vegetables & stir fry them for about a minute.

Carefully pour your stock (or water & stock) into the pan, gently stirring the vegetables into the liquid & reduce the heat.

Simmer with the lid half on, for about 25 minutes or so, stirring occasionally – make sure you get that spoon to the bottom of the pan & get everything mixed in.

Once cooked, test the vegetables – the potato should crumble under the back of a spoon, so just press it against the inside of the pan.  The carrots should be firm, but easy to cut.

Take half the mixture at a time (put the rest into a jug or another pan) & pour into a blender very slowly – use a ladle to do this if necessary, so that you don’t splash yourself.   Be careful not to over-fill your blender & only go up to halfway, otherwise you’ll have a soup shower!  Whizz up for a few seconds at a time or pulse until it’s the consistency of textured yoghurt – if you want your soup more silky smooth, just give it another quick whizz up.  The vegetables will give up their colour & turn everything into an gorgeously golden liquid.

Pour the soup back into the saucepan, on a medium heat & bring it back up to a gentle simmer, then turn the heat down to low.

Sprinkle the Cumin across the top, along with a pinch of sea salt & black pepper – not too much though, you’re just seasoning it a little.  Give the soup a gentle stir to mix them in.

Add the knob of butter (around a thumb-sized chunk should be fine), along with the cream cheese.  Gently stir them through the soup until thoroughly melted.  The butter & cheese will give your soup a lovely creamy consistency & add a little thickness.

Have a taste.  If you think it needs a bit more seasoning, add another pinch of the sea salt & black pepper, then taste again.  When you’re happy with the taste, turn off the heat & serve.  Simply spoon your soup into a bowl & serve with a warm, freshly baked bread roll or baguette, smothered in cold butter, ready to dunk.  If you’re serving it as a starter, perhaps decorate with a little chopped fresh Parsley or Coriander & a couple of Parmesan shavings.

Any leftovers can be frozen in a couple of freezer bags or plastic pots with lids on, or you could stash some in the fridge in jars to take to the office – just warm it up when you need it!  Soup is a great portable one-pot lunch if you’re working & can be made in advance, so you can just grab one as you’re leaving the house.  It also makes a perfect pasta sauce too – ricotta stuffed ravioli draped in this silky soup & sprinkled with grated Parmesan will definitely warm you through!

So when you need a bit of sunshine in a bowl to warm up a wintry day, just soup it up!  Stay hungry 😉  A x




Comforting Conchiglioni, the Cold Conqueror!

January is always a bit of a fresh month, both in weather & starts.  The freshness outside at “OMG it’s early!” was a bit bracing this morning, as we were driving through a downpour in the darkness.  Fresh starts are also being encouraged – every which way you look, there are adverts for skinny salads, sugar-free snacks & fat-free fodder, none of which help when it’s freezing cold & you need a decent dinner to warm you through!  As you probably know, I don’t do diets & a bit of lettuce & a rice cake won’t give you much energy, especially in this weather!   It’s all about balance & there are plenty of other things to make life dull – food should definitely not be one of them!

On our morning drive, my Husband & I always discuss dinner before I drop him off – it’s a sort of ritual we have & the anticipation of what I’m cooking builds during the day, making dinner that much more enticing.  Pasta is undeniably one of my favourite foods!  It’s easy to prepare & a pleasure to eat, especially when it’s crammed full of flavoursome fillings or dressed in a rich, sumptuous sauce, or both!  When I discovered these pretty pasta shells on a random shopping trip some years ago, I had already decided what kind of fillings I would make, the sauce, the herbs, everything – all before reaching the checkout!  Now I appreciate not everyone gets excited by a bag of pasta (I have a dedicated pasta shelf in the pantry), but they inspired me to create something wholesome & filling – proper rib-sticking, colourful comfort food to warm you on a chilly day like today, without taking all day to make.  This recipe for Stuffed Conchiglioni is something we enjoy making together as a family & definitely eating together!  They can be made in advance & the best bit is there’s going to be plenty of leftovers for lunches (hot or cold) & maybe a couple of pots for the freezer, for those “can’t be bothered” nights.  So here goes – hands washed & aprons on!

What you need:

500g of dried Conchiglioni (1.1lb)
400g of Full Fat Cream Cheese (the good stuff – check it’s not got locust bean gum in it – that’s not cheese) or use Ricotta if you like
4-6 slices of day old bread, whizzed into breadcrumbs
400g packet of Bacon (smoked or unsmoked), trimmed of fat & cut into about 1cm pieces (use scissors for this & make your life a bit easier)
1 large Red Onion, topped, tailed & finely chopped
1 ball of Mozzarella
Extra Virgin Olive Oil
Dried Oregano
Sea Salt (for the pasta water)

For the Sauce:

4 tins of Italian Plum Tomatoes
Half a bulb of fresh Garlic, finely chopped
1 tablespoon of Tomato Puree
Extra Virgin Olive Oil
Basil (fresh or dried)
Freshly ground Black Pepper
Pinch of Sea Salt
2 teaspoons of Sugar

What to do:

Pre-heat the oven to 200*C.  Heat a large skillet or frying pan, add a drizzle of the olive oil.

Chuck in the chopped onion & bacon pieces, stir fry for a few minutes, keeping the onion moving so that it doesn’t catch & burn.  If any liquid forms around the bacon, simply strain it off & discard.  Add a little more olive oil if needed.  Once cooked, leave to cool for a few minutes.

Tip the breadcrumbs into a large mixing bowl, along with the cream cheese.  Add the fried bacon & onion, mixing thoroughly to create a lovely thick stuffing.  Cover the bowl with a plate & leave while your pasta cooks.

Put the kettle on to boil the water for your conchiglioni (it saves time doing it this way).

Add a teaspoon of sea salt in the bottom of a large saucepan – it needs to be big enough to hold the pasta & water easily, so try it out dry before you put the water in.  Pour in the water & reboil the kettle if you need more – you should have enough water to reach two thirds of the way up the pan.  Use your judgement here – you’re going to have to lift this lot up, so make sure you can take the weight or cook it in two separate pans if you’re not sure.

Carefully tip in the pasta & give it a good stir with a wooden spoon.  Bring to a rolling boil, stirring occasionally to separate the shells & cook according to the instructions on the pack.

When your conchiglioni are cooked, they should still have some firmness to them & hold their shape.  Strain into a colander & sit it over the saucepan.  Put to one side to cool for a few minutes, ready for stuffing!

In a large casserole or lasagne dish, drizzle a little olive oil & smudge it all over the inside of the dish (this stops your pasta from sticking).  You might want to prep another, slightly smaller dish for any extra shells (OK, there are always extra shells, trust me on this).

Then get yourself a teaspoon, your stuffing mixture (& any glamorous assistants you might have to help you) & start stuffing!  Scoop a teaspoonful of the stuffing into each shell, being careful not to overfill them (they will just overflow).  My technique is to take a shell in my hand, then gently pinch the top & bottom together, opening up the middle nicely to fill.

Lay each stuffed shell in the prepared dish, then carry on stuffing until you’ve filled them all.  At this point, you can cover them in cling film & put them in the fridge until you want to eat them – they will keep until the next day.

Now to make the sauce!  Although this isn’t our family recipe, it’s a close one & tastes just as jammy.  Usually, I have this blipping away in the background while I’m stuffing.

Into a large saucepan, heat a tablespoon of olive oil & add the garlic.  Gently fry for a few seconds, then slowly add the tomatoes & their juice, giving them a good stir around & breaking up any large pieces (or you can just squish them in your hands before you put them in the pan).

Add the tomato puree, the sugar & seasoning to taste (you won’t need much salt, so go easy on this).  Add a couple of teaspoons of dried Basil (or rip up about half a dozen leaves of fresh & chuck them in).  Give everything a good stir & reduce to a gentle simmer for about half an hour with a lid loosely on, stirring occasionally.

Once cooked, the sauce should have thickened & reduced slightly, so give it a stir & a quick taste – it should be darker, rich & really lovely!  Adjust the seasoning if you need to.

Spoon your sauce generously all over the stuffed shells, making sure they are just covered & no bits are peeking out.  Dot chunks of Mozzarella all over the top & add a sprinkling of dried Oregano.

Then bake it in the centre of the oven for about 20-25 minutes, until the cheese becomes gorgeously golden & the sauce bubbles up all around the edges (put a tray underneath to catch any drips).

Remove from the oven & let them rest for a couple of minutes (that sauce will be hotter than the sun).  Get some fresh, crusty bread, get everyone to the table & get stuck in!   Usually, my guys magically appear in the kitchen while I’m dishing up, grabbing a slice of warm bread to munch on & dunking it in the sauce.

These gorgeous conchiglioni can be crammed with whatever you fancy – try chopped spinach with ricotta & pine nuts, or sundried tomato & sausage, or maybe swap silky cheese sauce for the tomato & dust with a little grated Grana Padana.

So next time you feel the chill on a dull day, whip up some colourful, comforting Conchiglioni!  Stay hungry 😉 A x


Beauty & the Baste

We’re almost there & as the big day draws near, gifts have been wrapped, greeting cards are written & parcels delivered.  If you’ve been following my blog, you’ll have most of your Christmas cooking prepared by now too (well done you!).  This part is all about the main event: a beautifully basted bird, & whether you prefer turkey, chicken or something else completely, you want it to be perfect.  It’s like a spectacular Sunday lunch, only with more people (& more wine).  Whether you’re having a full-on festive feast or not, everyone will be looking forward to spending a few days with their family & friends.

In the past, I have regularly cooked Christmas dinner for around 10-20 people (what was I thinking?!), including a turkey the size of a pterodactyl (it was a bit of a beast & needed two people to wedge it into the oven), along with joints of beef, pork & Quorn, plus a glazed gammon joint & various crates of veg – this involved several days, two kitchens & a bottle of Sherry!  Despite all the chaos, dinner would be done & I somehow managed to keep smiling – it’s a bit like being a swan on a pond, all calm & graceful on the top, but paddling like mad under the water!

Because we don’t eat turkey these days (nor do I try to feed the 5,000 anymore), I cook a large chicken on Christmas Day instead, but this method works equally well with a turkey too (probably not one the size of a pterodactyl though!).  For turkey cooking times, including defrosting times, here’s a link to the British Turkey website to help you get started:

The way I roast a chicken is actually quite easy & you don’t really need to prep the bird until Christmas morning.  You could do this just before bedtime on Christmas Eve if you really want to get a head start, just don’t add the salt or the water until you’re ready to roast.

One thing I always recommend is to get yourself some decent roasting tins!  Forget the non-stick ones – I learned the hard way that no matter how expensive they are or fabulous the guarantee is, that stuff eventually comes off on your food.  Save yourself some hassle & invest in some good, plain stainless steel ones – you don’t need to spend a fortune either, just check they are well-made & solid.  Let’s get started!

You will need:

1 fresh Chicken, without giblets (to feed four, I use about 1.5kg size)
(standard cooking times for Chicken are usually 20 minutes per 500g plus 20 minutes, although I tend to cook it longer by my method)

2-3 medium/large Carrots
2-3 sticks of Celery & a couple of the inner ones with leaves on top
1 large Onion or 2 smaller/medium Onions
Sea Salt & Black Pepper
A glug of Extra Virgin Olive Oil
Optional: 6-10 rashers Streaky Bacon (smoked or unsmoked)

Stuffing:  either Fresh Herbs – a handful of Thyme, a couple of sprigs of Rosemary & a few Sage leaves are plenty;
Homemade Sage & Onion Stuffing (see my previous blog

What you do:

Pre-heat the oven to 200*C.  Before handling your bird, wash your hands thoroughly & dry them to avoid any cross-contamination – there’s a lot of hand washing, because you don’t want people to remember your Christmas dinner for all the wrong reasons!

Take the chicken out of it’s wrapper & most importantly: do not wash it!  Trust me, no bacteria will survive in a 200*C oven – the temperature require to kill E.coli & Salmonella is 70*C (160*F), so panic ye not people!

Remove any elastic or ties & pop the chicken legs out of their sockets, allowing the chicken to cook evenly.  To do this, hold the chicken in both hands, breast side up, with it’s legs in the palms of your hands & firmly push them outwards, away from the breast – you will feel them pop out easily.  Place the chicken in the roasting tin & wash your hands thoroughly again.

Wash the carrots & celery, then chop roughly into 3 inch long pieces & arrange around the chicken.  The reason we clean the veg is because you’ll be using the stock for gravy & you don’t want any mud or grit in it.  Cut the onion into half (leave the skin on if clean), or quarters if it’s a large one, putting the pieces in the corners of the tin.

Next you need to fill the cavity of the chicken – again, this helps the chicken cook evenly & it also flavours it nicely too.  There are various fillings you can use, but ultimately it’s down to personal choice – some people prefer traditional sage & onion stuffing, some prefer using a few fresh herbs & vegetables.  If you made some of my homemade sage & onion stuffing for this, simply spoon it into the cavity until full.  If you prefer your stuffing separate, bundle together a couple of thin carrot & celery sticks with the leaves on, along with the herbs (saving a couple of Sage leaves) & put inside the chicken cavity.

If you’re using bacon, layer your bacon rashers across the chicken breast, starting at the top & working your way down, with each rasher overlapping the previous one.  This is good if the skin has split on your chicken – it will keep your breast meat moist & the bacon will crisp up nicely at the end of cooking.  Wash your hands well again afterwards (they’ll be sparkling by now!).

Pour about three pints of cold water around the edge of the chicken (be careful not to splash), then drizzle some olive oil over the whole bird & legs, sprinkle a good teaspoonful of ground sea salt & black pepper over the top.   Rip up the rest of the Sage leaves, along with any Thyme & Rosemary leaves that fell off, then sprinkle them around the roasting tin.

Next, make a foil dome to go over the top of your roasting tin & capture all those lovely steamy juices.  This is the science bit that is going to save you time & effort: as the moisture heats up, the steam vapour rises to the top of the foil dome, condenses & drips onto the chicken, basting the bird so you don’t have to!  No more opening the oven every half hour to baste your bird & effectively let all the goodness escape the oven (including the heat!), nor are you going to end up with burned fingers or splashing your arms with meat juices.

Lay a couple of equal sized foil strips on top of each other, with the dull sides on the inside (the side that goes next to the chicken), then fold the top over about a centimetre all the way along.  Do this a couple of times, then mash them together well to make sure they don’t come undone in the oven. If you have a larger sheet of foil, just put a crease or fold in the middle, leaving the central part un-creased.  Put over the tin, making sure it forms a dome over the top & doesn’t touch the chicken, then press firmly around the edges of the tin so that none of that lovely steam can escape.  This is what makes your stock, infusing with the bird & veg to produce a fragrant, flavoursome fluid for making gorgeous gravy later.

Put your foiled roasting tin in the lower part of the oven & leave it there for at about two & a half to three hours – you don’t need to be too precise here, but if it’s a larger chicken than the size I have mentioned, I just add another half hour on (check the British Turkey link I mentioned before for weights & times, if you’re not sure).  As I mentioned above, standard cooking times for chicken are usually 20 minutes per 500g plus 20 minutes, however I tend to cook it longer by my method.

Once it’s cooked, take the roasting tin out of the oven, remove the foil (keep to one side) & check your chicken.  Take a metal skewer or a small sharp knife, poke it into the thicker part of the chicken & if the juices run clear, then it’s cooked.  To crisp up the bacon & skin a bit, strain most of the liquid into a large saucepan (keep this for later), leave the foil off the bird & give it another five minutes in the oven.

When you’re happy that it’s crisped enough, remove your roasting tin from the oven & place on a cooling rack (I use a grill tray with a wire rack in it for this, to catch any drips).  Replace the foil lid & seal around the tin to protect the meat from drying out, then let it rest for at least half an hour.  By resting the bird, the meat relaxes nicely & becomes beautifully tender.  Traditionally, you should let the bird rest for the same amount of time it was in the oven, but I leave it as long as it takes to cook the accompanying side dishes.

Just before serving, transfer the chicken carefully onto a large serving plate, ready for carving (you’ll find the meat will fall off the bone easily, so you might not need to do much carving at all!).

If you’re making pigs-in-blankets, do these now – they take minutes & use up any extra bits of streaky bacon.  Simply roll short bacon strips around chunky chipolata sausages, straight or diagonally, then pop them onto a baking tray (you don’t need any oil – the fat in both of them will render out onto the tray, giving sufficient grease).  Bake in the oven for about 25 minutes until crispy & bronzed, giving them a little shake halfway through.

If you’ve been following my previous blogs, this is where you grab a well-deserved glass of something nice, give yourself a pat on the back & relax, because all your sides will be prepared!  Just pop them in ovenproof dishes, then warm them through in the oven while your roasties cook (bet you’re glad you did all that prep now!).  Obviously, this is also when you tell everyone else to keep out of the kitchen while you’re working hard (on your G&T hopefully) & send them off to set tables, find tablecloths, fill glasses – anything to keep them busy & give you a five minute breather.

Feeling a bit refreshed?  Good!  Right, back to work (briefly anyway) – it’s gravy making time!  If you have pre-prepared your gravy, simply pour it into a saucepan & gently warm through, before transferring to a gravy boat or jug.  If you are making it from scratch, here’s a refresher of what to do.  Grab a whisk & saucepan!

What you need:

1 pint of chicken stock (or vegetable stock)
4 heaped teaspoons of Gravy Browning (such as Bisto powder)
A good glug of cold water (about 3 tablespoons)

What to do:

Using the fresh, hot stock from your roasted bird, simply ladle off a pint into a jug (keep the rest in the pan, put the lid on & leave to cool, then freeze).  To remove any fat from the stock (that’s the golden bubbles you can see here), get yourself a few sheets of kitchen paper & touch it gently on the top – the grease will attach itself to the paper, which you can then throw away (no faffing around trying to separate it).

In another jug, measure your gravy browning (I’ve used Bisto for years, so just use whatever you like best).  You don’t need any seasoning, because there’s plenty in the gravy browning & also in your stock.

Pour in the cold water & mix to form a smooth brown liquid, followed by a quarter of the stock, then tip into your saucepan & heat gently for a few seconds, using the whisk to mix everything thoroughly.

Add the rest of the hot stock carefully & keep whisking gently to prevent lumps forming.  The gravy will begin to thicken up nicely now, so dip a spoon in & if it coats the back of the spoon, it’s ready.

Pour into a gravy boat or a jug & that’s the gravy done!   Enlist a Little Helper to put it on the table, with a plate or saucer underneath (to catch the drips & save your table).

When everything is ready & you’re happy with it, get your Little Helpers in to distribute dishes to the table (maybe have some extra treats to reward them for their support).

That’s it!  Your festive feast is ready, everything is done & you can enjoy the fruits of your hard work.  Whatever you’re doing, whomever you’re with, I wish you all a very Merry Christmas & a fabulous New Year from my family to yours.  Stay hungry 😉  A x


A Bit on the Side

Weeks before writing this, I was already thinking about what fabulous foods to make for Christmas Day & what I could do beforehand.  By the end of November, I had already chopped, mashed & stashed an array of side dishes in readiness, cramming pots of fluffy potatoes, gorgeous gravy & cauliflower cheesiness into my freezer.  Most of us work & don’t have the time to faff around in the kitchen, so a bit of prep now will make all the difference.  It’s like giving yourself the gift of time!   Because I’m covering a few things here, you will need some strong coffee to keep you going & a few Little Helpers to share the load (bribes at the ready if necessary!).

If you have been following my blog, you will know I like to keep a supply of freezer-friendly food (here’s the link for speed: ) & Christmas is no exception.  A week or two before, I make a mountain of mashed potatoes & a giant cauliflower cheese (sometimes with broccoli), then freeze them in two-person portions.  If you want your mash to look fancy, pipe into swirls on greaseproof paper before freezing (let it cool first though) & reheat when you want them!  The only spuds you need to cook on Christmas Day will be roasts & maybe some steamed baby potatoes (because there’s always someone who won’t eat mash or roasts).  These can be cooked along with the veg, cutting down on pans to watch & wash, & hunting for that ever elusive potato masher!

The freezer is also bulging with breadcrumbs – if a crust is going spare, it gets blitzed in the blender & bagged up (I can’t waste them & the birds are so well-fed in the garden, the trees are leaning!).  Normally, I use these for coating chicken goujons or kievs, along with stuffing mushrooms or making arancini from leftover risotto, but they are also the main ingredient in stuffing.

Whilst I appreciate that some lovely person invented packet mix stuffing, if you’re serving anyone who is vegetarian or vegan then you need to check the box first.  Most contain suet, which is either beef fat (& needs baking in the oven once rehydrated), or made from palm oil – it might be vegetarian but it’s not very ethical in my book!  When I was a vegetarian, shop-bought stuffing went off my list completely & I started making my own from scratch.  It’s so simple, you can make it in advance & freeze it until you need it!  If you prefer it inside the bird, just make your stuffing the day before, cover it & leave in the fridge.  Depending on the size of your dinner party or the size of your bird, just increase quantities as required (I say “bird” because not everyone eats turkey, my family included, as we prefer chicken).  Here goes!

What you need:

6 thick slices or crusts of Bread, blitzed in a blender (keep them chunky, not too fine)
1 large Onion, finely chopped
1oz Salted Butter
1 tablespoon Extra Virgin Olive Oil
1 heaped tablespoon of Sage (I used fresh but you can use dried)
1 heaped teaspoon of dried Rosemary
Pinch of fresh Thyme (this is strong so you only need a bit)
Quarter of a pint of boiling water (you might not need all of this)
Seasoning to taste (freshly ground Black Pepper & Sea Salt)
[Optional: a teaspoon of Lemon Zest or a tablespoon of chopped roasted Chestnuts or Walnuts)

What to do:

Melt the butter & oil together in a large frying pan or skillet.

Chop the onion finely & add to the butter & oil, stirring well to ensure it’s completely coated.  Stir fry on a medium heat for a couple of minutes until softened & starting to colour slightly (don’t leave them, otherwise they will catch & burn).  Turn off the pan.

Sprinkle the Sage & Rosemary into the pan with a pinch of Thyme, add the breadcrumbs & stir well.  The residual heat from the pan will bring everything together nicely, so just mix well.  Season with a little sea salt & black pepper, stirring well again.  If you’re adding the roasted chopped chestnuts or lemon zest, do this now.

Add a little of the boiling water, drizzling it around the pan & stirring to bring it all together into clumps.  If it’s too dry, add a little more water & stir again.  Once you feel the consistency is right, stop.  It should be firm, not soggy.  If you think it’s too soggy, add more breadcrumbs until firmer.

Pre-heat the oven to 200*C & if you’re making stuffing balls, lay a sheet of greaseproof paper on a baking tray.  If you’re baking it in a dish, butter the inside of a casserole dish, scoop the stuffing mixture in & use a fork to make rough peaks on the top (these bits will go crispy when it bakes).

If you’re making stuffing balls, get yourself an ice-cream scoop (spring-loaded will make your life easier & will also ensure they are all roughly the same size).  Put some of the mixture into the ice-cream scoop (you don’t want to damage your pan by scraping it!) & press it in gently.  Release the ball from the scoop, shape it into a nice sized ball in your hand & place on the greaseproof paper.  Repeat until you’ve used the whole lot.

Bake your stuffing (whatever shape you make) in the centre of the oven for about 15-20 minutes until golden brown on top, turning halfway.  Once cooked, either serve immediately with your roast dinner, or place on a cooling rack (still on the greaseproof paper) & leave to cool completely.  These can then be frozen & reheated on the day you want them.  That’s the stuffing stuffed!

Next, it’s time to sort out some sides & as most of these are already done by the time Christmas arrives, there’s not that much to do on the actual day.  A few days before, enlist your Little Helpers (or “Side”-Kicks?!  *groan*) then go to your local Wilkinson or Poundshop, buy a couple of speed peelers & delegate a bag of veg to each person with one of these little numbers.  Put some Christmas tunes on to get everyone in the mood (or some AC/DC, whatever floats your boat), get them all around the table & off they go!  They can peel & prep, you can pretty much leave them to it & get on with anything else that needs doing.

A firm favourite of ours is roasted baby potatoes in their skins, along with roasted carrots & parsnips.  Just prep as much veg as you need, according to the number of guests you’re expecting & leave to soak in a pan of cold water until required.  Big tip here: don’t put any salt in the water, because no amount of cooking will make them soft & you’ll have rock hard roasties instead.  Aprons on!

What to do:

On a chopping board, cut the potatoes in half lengthways.  If you want to give them a bit more texture, cut little slices in the curved top all the way along (hasselback style) to almost halfway through – don’t go all the way though, otherwise you’ll just have thin slices of potato!  Cut the parsnips & carrots into chunky wedges, in a similar size as the potatoes – they can all go on the same tray (less washing up!).  If you’re not cooking them right now, this is when you put them in some cold water until you’re ready for them.  Before roasting, strain well & tip your roasting veg onto some kitchen paper to dry (because oil & water don’t mix, they spit!).

Spread some olive oil on a baking or roasting tin, put the potato halves in curved side down & then drizzle more olive oil on the top, give them a good sprinkle of the sea salt & black pepper.  If you want to add some chopped Rosemary, sprinkle some on too (go easy with this stuff though, it’s quite strong).  Get your hands in, toss the potatoes in the oil & seasonings, making sure they are well coated & return to their curved side down position, flat side up.

Bake them on the top shelf in a hot oven at 220*C, for about 15 minutes until they are sizzling & golden.  If they have stuck a bit, just use a spatula or tongs (nothing metal though or you’ll damage your tray) & ease them away from the tin.  At this point, turn them over carefully so you don’t splash yourself in hot oil & return to the oven for about 10 minutes or so until crispy, then serve.  If you want to, you can always pop them on some kitchen paper to remove any excess oil, but I find a good shake in a sieve does a pretty good job & it’s not lard, so you’ll be fine.

The parsnips & carrots should be transferred to a warm heatproof dish, then while they’re still hot drizzle with a teaspoon of runny honey to glaze (drizzle, not drown remember) & they’re ready to serve.

Once you’ve got your sides sorted, Christmas Day becomes a doddle – just take them out of the freezer the night before, pop them into an ovenproof dish to defrost & that’s it, prep done!  They can be reheated in the oven while the bird is resting & the veg are roasting. This is also handy when unexpected extras turn up for dinner, because you’ll have a spare pot you can defrost (making you look like the most organised person ever & score major Brownie points!).

By now, you should have a sumptuous selection of sides prepared: mash, three types of roasties, veg for steaming & cauliflower cheese (for the recipe, click on this link to my blog: ).  However, there are still a couple of things that will finish off the list nicely – starting with a pimped up cranberry sauce.

Not everyone wants to make cranberry sauce from scratch (me included) & not everyone likes it, so do yourself a favour & buy a good quality one that you like, then pimp it up with a few little tweaks.  Simply scoop the whole lot into a small saucepan & break up with a wooden spoon, heating very gently.  Add a shot of Sherry or Port, stirring carefully into the cranberry sauce.  Sprinkle a little orange or lemon zest into the pan, about half a teaspoon, & stir gently for a minute or two.  Pour it into a small dish to cool, then cover & put in the fridge until you’re ready to serve!

And lastly, all you need is a gorgeous homemade gravy!  Everyone loves gravy & at this time of year, you might want to make proper gravy.  It’s actually easier than you think & just needs a little patience!  The best bit is you can make it before & freeze it, or make it on the day in minutes using heated stock you made previously or stock from your roast on the day.  So grab a whisk & a saucepan ….

What you need:

1 pint of chicken stock (or vegetable stock)
4 heaped teaspoons of Gravy Browning (such as Bisto powder)
A good glug of cold water (about 3 tablespoons)

What to do:

If you’re using fresh, hot stock from your roasted bird, simply ladle off a pint into a jug.  To remove any fat from the stock (that’s the golden bubbles you can see here), get yourself a few sheets of kitchen paper & touch it gently on the top – the grease will attach itself to the paper, which you can then throw away (no faffing around trying to separate it).

In another jug, measure your gravy browning (I use Bisto because my Mum uses it, so whatever you like best use that).  You don’t need any seasoning, because there’s plenty in the gravy browning & also in your stock.

Pour in the cold water & mix to form a smooth brown liquid, followed by a quarter of the stock, then tip into your saucepan & heat gently for a few seconds, using the whisk to mix everything thoroughly.

Add the rest of the hot stock carefully & keep whisking gently to prevent lumps forming.  The gravy will begin to thicken up nicely now, so dip a spoon in & if it coats the back of the spoon, it’s ready.

Pour into a gravy boat or just a jug & that’s the gravy made!  If you’re making it in advance, let it cool, then pour into a bag or plastic tub, seal & freeze.

So now that your stuffing & some sides are prepared in advance, hopefully it’s taken some pressure off & you can look forward to a fuss-free festive holiday!  Now, get the kettle on, put your feet up with a cuppa & relax!  Stay hungry 😉 A x









Aisha’s Amazing Kick-Ass Curry!

We can always tell when Autumn is well & truly on it’s way. The nights are drawing in, the leaves are beginning to turn into an array of vivid rouge & rust coloured hues, the crisp sunny mornings have arrived & the students are back at Uni. I have fond memories of University, although I left with a Husband instead of a degree (totally unexpected but pretty awesome!). As a mature student & single Mum in those days, I had a few struggles & one of them was making my food budget stretch. My son was only five at the time & we were renting a tiny “two up, two down” house in an old part of town, without many luxuries. I’m not talking warm Prosecco here – I had lost my home, ex-husband, job & finally my car, all within seven days & ended up sleeping on a kind person’s spare room floor.

So, I picked myself up & dusted myself down, found somewhere to rent, decided to enrol at Uni & get my life back on track (sort of!). The house was basic, but home: I slept fully clothed on an inflatable bed that would deflate during the night, there was no heating (the only gas fire was condemned) & we didn’t have a fridge, until my parents bought me one for my birthday (we kept milk cold in the sink). But it was paradise compared to how it could have been & we made the best of it. One of my dearest friends gave me a huge microwave & I managed to acquire an oven, so at least I could cook! I don’t want pity or anything (others have gone through much worse) & I’m not even sure I should be sharing such a personal experience, but my love for cooking became more important during this time, making me very resourceful & creative, giving me the opportunity to develop some of my best recipes.

It was at this little rented house that I met my fabulous neighbours, a lovely young couple who had the most beautiful baby girl, Aisha. Her Mum & I would chat about recipes, food & family. This curry was the result of those afternoon chats & is named in honour of Aisha & her Mum. It’s a firm favourite with my guys & I have shared it with several friends over the years too. It is inexpensive, easy to make & very flavoursome, plus it makes great spicy wraps the next day (if there are any leftovers!).

What you need:

4 Chicken Legs or 8 Thighs (skin on & bone in) or 2 Chicken Breasts, cut into thin strips
1 large Red Onion, sliced thinly
2 Peppers, deseeded & thinly sliced
1 tin Chopped Tomatoes (save the tin to measure water in)
1 chunk of Fresh Ginger (about 2 inches should do)
4 cloves Garlic
Half a teaspoon of Cayenne
2 teaspoons each of Cumin, Turmeric & Coriander (I prefer leaf, but you can use ground here)
2 tablespoons of Vegetable or Olive Oil (I use whatever’s in the pantry at the time)

What to do:

Pre-heat the oven to 180*C.

Prepare the spices & mix together in a small cup, ready for adding later.

Peel & grate the ginger, chop the garlic & slice the onion.

Heat the oil in a large frying pan or skillet. If you are using chicken legs/thighs, you need to seal the meat first, so fry for a couple of minutes on either side until the skin is browned & the flesh is opaque underneath. Set aside in a large casserole dish with a lid on.

Add the spices (be careful you don’t breathe it in though – stand back when you do this) & stir well. If it looks a bit dry, add a little more oil to loosen it up.

If using chicken breast, add this now & stir fry until opaque on all sides, mixing well with everything in the pan.

Add the peppers & stir fry everything for a couple of minutes to completely combine all the spices.

Add a tin of chopped tomatoes & half a tin of cold water. Mix well & cook for a couple of minutes, until it is bubbling away nicely (avoid splashes though – turmeric stains worktops & this sauce is hotter than the surface of the sun!).

Transfer to the casserole dish, pouring all over the chicken legs & ensuring they are completely covered in the sauce. Put the lid on & bake in the oven: chicken legs should need about 30-40 minutes, until the meat is tender & falling off the bone; chicken strips should need about 20 minutes max.

If using chicken strips, you can always cook it in the frying pan/skillet on the stove, because they don’t need much cooking. With chicken legs, to test if they are cooked through insert a skewer into the thickest part & if the juices run clear, it’s cooked. If not, pop it back for another 10 minutes.

While the curry is in the oven, cook some rice as per the instructions on the packet (maybe pop a couple of cardamom pods in the water) & make some flatbreads – I’ve been making some from a recipe my Mum gave me recently from a magazine. They take five minutes from start to finish, so you’ve got plenty of time to make them!

What you need:

8oz Self-Raising Flour (or 8oz Plain with 4 teaspoons of Baking Powder), plus a bit extra for rolling out
100ml cold Water
1 tablespoon Olive or Vegetable Oil, plus a little more for frying
2 cloves Garlic, finely chopped (optional)

What to do:

Clean out the skillet you just used – you’re going to fry these breads in it.

In a bowl or food processor, mix all the ingredients together to form a soft dough. Split into four equal sized balls & dust with a little flour.

Heat the skillet/frying pan & add a sprinkling of oil (you only need a little bit) – it needs to be quite hot.

Take each dough ball & roll it out in a little flour until very thin, shaping it into an oval shape as you do (mine are usually random shapes though, so it doesn’t really matter if you don’t).

Place two in the pan & cook for about 2-3 minutes each side, turning carefully so they don’t break up.

Once cooked, transfer to a cooling rack or chopping board until ready to serve. If you want them to stay soft, wrap individually in a bit of foil until you’re ready to serve. That way, you can chuck them back in the oven to warm up while you’re dishing up the curry & rice.

Serve straight from the casserole dish or skillet, with a dollop of cool Greek yoghurt mixed with a few finely chopped fresh mint leaves, along with the garlic flatbreads. The fresh ginger gives the curry plenty of kick, so I will warn you to have a glass of ice cold beer nearby (or milk).

Any leftovers make great lunch wraps the next day too – chop some salad up, add a little curry & a splodge of the yoghurt, then fold. No waste, plus you made your own bread in minutes to mop up that sauce!

Whether you’re studying hard or hardly studying, I hope you like Aisha’s Kick-Ass Curry as much as we do. Share with friends & add a little spice to your life!  A x

There’s More to Stew Than Just a Pie!

This time of year is one of my favourites, as the last remnants of Summer slowly hand over the baton to the slight chill of September & bring those bright, sunny sharp mornings that you can taste in the air.  The hedgerows are full of dark & glossy, ripe blackberries, vegetables are ready for digging up & the branches of trees are groaning with the weight of their various fruits.

Just as the seasons begin to change, so does our desire for more hearty, substantial meals.  I love going outside early in the morning to collect the tasty treasures from our garden!  As I wander around, so does my mind as I consider what fabulous meals I’m going to make with these wonderful ingredients.  Obviously, we only grow a small amount of fruit & vegetables, so I like to head to the local shops & pick up whatever is in season.  Most people go shopping with a list; I like to just see what’s available, then decide what I can make from that.

Although I like a good pudding as much as everyone else, I absolutely adore a proper stew, made with a few simple ingredients & a lot of patience.  Everything is slowly cooked for a few hours, as the whole house is filled with it’s heady aroma & your stomach dragon starts to gurgle in anticipation of dinnertime!  Growing up, my Mum would make the most amazing stews & halfway through cooking, I would pester her for a cup of the rich gravy to dunk some crusty bread in.  Eventually, she would give in & I would sit on a stool, talking to her & clutching onto my cup as I savoured the steamy, flavourful liquid.

Everyone has their favourite recipes, their own way of doing things, but this is how I cook my Steak, Ale & Mushroom stew.  It is perfect for packing into pies & pasties to warm you up on a chilly Autumn evening, or just eating hot from the pot with a few slices of crusty, buttered bread.  It’s a really easy to make “chuck it all in a pot” kind of meal, very filling & it’s completely faff-free!  This makes two casserole dishes, because why make one when you can make two at the same time?  I can get about six very generous portions from this lot, so it could feed eight (my mini-pie dishes are actually not very mini really, they would feed two).  Freeze what you don’t use, it keeps very well & you can always keep a stash in reserve for evenings when you just don’t fancy cooking.

What you need:

500g Stewing Meat – I prefer beef, but you can use whatever you like (adjust which herbs you use accordingly)
2-3 Onions
4 Carrots
2 Parsnips
(you can use whatever root veg you like here – if you don’t like carrots, use something you do like)
12 Baby Potatoes (I usually have a few leftover in the fridge from other meals)
1 punnet of Mushrooms
A handful of fresh Thyme sprigs
Gravy Powder & water (I usually use 6 heaped spoonfuls to a pint & half of cold water per casserole dish)
Freshly ground Black Pepper
25cl Beer (one of those small, dumpy bottles is plenty)

How to do it:

Preheat the oven to 150*C.  Put the grill tray in the bottom of the oven, to catch any spills (if you follow my instructions though, there shouldn’t be any, but it’s best to be prepared).  Move the shelf to the lowest setting in the oven.

You will need two casserole dishes with lids, just the regular sized ones should do.

Divide the meat up equally between the dishes, removing any gristle or excess fat (slight marbling of fat in the meat is fine, because that will cook out & adds flavour, but anything else can be removed).  Use scissors for this – it’s so much easier that chasing a slippery chunk of meat around a chopping board with a sharp knife!

Prepare the vegetables – peel, top & tail the carrots, onions & parsnips.  Dice the onions.  Chop the other veg into bite sized pieces – I usually cut them down the centre lengthways, then again & chop them into pieces.  Share them between the two casserole dishes.

Leave the peel on the potatoes, just wash them.  Cut them the same way as the carrots, quartered lengthways, then chop into bite sized pieces.  Again, share equally between the dishes.

Clean the mushrooms by wiping them with a damp cloth to remove any grit or dirt.  If you’re using Chanterelle mushrooms, use a pastry brush instead to flick out any bits of dirt.  Cut into pieces or leave them whole if small enough, then share between each casserole dish.

For each dish, make up a pint of gravy as per the instructions on the packet (I used Bisto Gravy Powder because it was in my cupboard, but it’s your personal choice).  You could use fresh stock here if you prefer, or a stock cube.  I prefer the powder, as it also seasons the stew perfectly – no need to add any salt.

Share the bottle of beer between the dishes.  Stir everything together & make sure the liquid covers everything.  The mushrooms will float for now.  Season with the black pepper to your taste, then stir in.  Add the sprigs of Thyme, just plonk them on the top.

Put the lids on, put the dishes in the oven & forget about them for a couple of hours – it takes about three hours in total for a good stew to cook, as all the lovely ingredients slowly infuse the gravy.

After a couple of hours, take the dishes out of the oven & give them a stir, put the lids back on & bake for another hour.

The stew should be cooked after that, so take the dishes out & give them a stir.  Taste the stew, try not to burn your mouth (we’ve all done it!) & test the meat.  It should melt in the mouth, so if it’s still a bit firm, pop it back in the oven for half an hour to an hour.  I usually cook my stew for about four hours, as it just intensifies the flavour & the meat falls to pieces beautifully.

Once it’s cooked, place the stews on a cooling rack or thick wooden chopping board.  Using a fork & spoon, fish out the Thyme twigs & discard them – the leaves will have gone into the stew.  If you want to thicken your gravy, my tip here is to strain some off from each pot, about half a pint each, then heat it up in a saucepan while stirring.  This thickens it up nicely, without going like treacle.  Then pour it back into each pot, stirring into the meat & veg, before serving in huge bowls with lots of fresh, thick cut bread to mop up the gravy.

If you’re making pies, do this to the gravy just before serving, so it’s ready to pour over the lovely pastry once they are cooked.  Use a nice, rich pastry (see my article “Good Pie, the Blackberry Way” for the recipe) & decorate it as you like (3.14 is actually pi – it’s a little pi(e) pun I have with my Husband!).  I have also frozen batches of this gravy for Sunday lunches (again, sometimes you just can’t be bothered & lazy lunches really are the best).  Pour the cold gravy into plastic zip bags or tubs, then freeze (double bag it if you’re worried about leaks).

This sumptuous staple will make all kinds of dishes, not just pies or pasties.  Try making a savoury crumble with butter & flour, add a little grated cheese & sprinkle generously on top before baking in a hot oven, or roughly dollop mashed potatoes across the top instead & chuck on some chunky breadcrumbs, grated Parmesan & a little Oregano.  For an elegant evening supper, why not make filo parcels with a spoonful of stew inside, squish the edges up together, brush with melted butter & bake!

So embrace Autumn & all it’s edible treasures, maybe indulging in a big bowl of steamy hot stew, snuggled up on the sofa, with a few slabs of crusty buttered bread & a glass of red wine. Sometimes, the simple stuff is the best.  A x



The Blanket Banquet Three Ps: Plan, Prep & Picnic!

It doesn’t need to be a fabulous Summer weekend to enjoy a perfect picnic, it just needs to be fabulous.   Contrary to popular belief, I don’t spend days in the kitchen packing up a feast full of moreish munchies.  It’s all about the three Ps:  planning, preparation & picnic!  With a bit of clever organising, you can pack up a portable party & be out of the door in no time.

First thing to do is the planning.  Most people (including me) don’t have a hamper or an ice box for picnics, but obviously we all want our treats to arrive cool, fresh & full of flavour.  What I do have though is a couple of those freezer blocks/bricks (I always have at least two in the freezer, ready to go) & a few padded freezer food shopping bags from my local supermarket.   This also ensures that everyone can help carry the food & nobody is left lugging a huge ice box behind them.  No freezer blocks?  That’s easy – just stick a bottle of lemonade in the bottom of the fridge overnight to act as a cooling aid in the bag!  Mini plastic bottles can be frozen, but the liquid expands as it freezes, so tip a little out of each before doing that or you’ll have to do some cleaning up before you go!    Don’t forget to put cups, cutlery & condiments in a separate bag too – wrap them up in a couple of tea-towels to pad them out & avoid breakages.  This can all be done the night before, ready to go.

Whatever you can do the day before, do it.  Because I bake bread most days, I’ve usually got a couple of baguettes or focaccia & slice them before we go, so they can be filled when we get there – no pre-made sandwiches taking up your time.  If there’s any leftover pizza (I’m being optimistic here), that gets sliced, wrapped & put into the picnic bag.  I’ll also pop in a couple of jars of “sandwich enhancers” too – olives, sundried tomatoes, roasted peppers, that sort of thing.  Then I’ll chuck in a selection of our favourite foods: salads, cream cheese (great for spreading or dipping), a couple of mozzarella balls, some sliced ham, spicy breaded chicken strips (I make these in huge batches so there are always leftovers), cooked pasta & pretty much whatever I’ve got stashed in the fridge, along with a jar of my homemade tomato sauce.  Although I make this sauce for pasta, it’s perfect as a dip or relish & I’ve usually got a couple of jars in the fridge (OK, at least four).  Anything that needs slicing or chopping, do it now & put it in a bag or a container.  You don’t want to be trying to cut up a tomato on a wonky blanket!  One thing I do bring along is a nice dessert or pudding, usually a few cupcakes or slices of fruit pie – individually portioned & wrapped, so no messing about when we get there.

That’s the planning, now for the preparation!  Everyone likes a nice cold beverage & obviously ice doesn’t travel well, so if you like your drinks chilled, this can be a problem – nobody likes a warm drink on a hot Summer’s day (unless it’s a cup of tea!).  One of my favourite solutions is to use frozen fruit instead – strawberries, raspberries, cherries, blackberries, anything I can get my hands on!  Just before you set off en route to your picnic, put a box of frozen fruit in the bag with a freezer block underneath them.  This should keep them cold for a couple of hours.  Then when you pour your drink, pop a couple of frozen fruit pieces in your glass for instant chill!  Plus, you can eat them when they’ve done their job & defrosted (we all love a bit of multi-tasking!).  Don’t just use berries though – freeze thin slices of fruit like peaches, pineapple, lemons, limes, oranges, apples, even cucumber (yes, it’s a fruit!).  Or try a couple of frozen grapes plopped into a glass of Pinot Grigio.  This time of year is great for blackberries – freeze them in a single layer on a tray, then once frozen you can pile them into a plastic tub with a lid on, ready in the freezer for whenever you want a few!  Create you own frozen fruity flavours & enjoy their colourful combinations.

Now you all know I enjoy finding ways to use everything up & have very little food waste.  Here’s a lovely little snack to make the day before & add to your picnic.  Do you peel your carrots, potatoes & parsnips, then throw the peelings out or compost them?  Why not turn them into healthy homemade crisps instead (no waste & free snacks – what’s not to love?).  Before you peel your veg, wash them thoroughly beforehand, making sure you trim any bad bits off.  Drizzle a little olive oil onto a baking tray – don’t be stingy, this oil will add flavour.  Lay your peelings onto the oiled tray, ensuring they are well coated all over.  Sprinkle on some sea salt & a little freshly ground black pepper, then bake them in the oven at 200*C for about 15-20 minutes until crispy (depending on how many you make).  You can shake them halfway through cooking if you think they need it.  Once cooked, pop them on some kitchen paper on a cooling rack until cooled or tip into a metal sieve, then put them in an airtight container until you need them.  Have a taste & add a bit more seasoning if you like – take some vinegar with you to sprinkle on them just before eating too.  These taste great on their own or dipped in cream cheese or salsa.  Not bad for something we would usually chuck in the composter!

Want more oven baked goodies?  How about some really easy, low fat, low fuss onion rings.  These can go in the oven at the same time as the crisps, just to make things easier.  Get yourself a couple of big onions, top & tail them, peel the outer skin off, then slice them thickly.  Separate all the layers, keeping the rings whole if you can (although you really won’t care once you taste how good they are!).  Beat a large egg in a bowl, then put the onion rings in the egg & toss around to coat them thoroughly (I will warn you, this smells awful at this stage).  In another bowl, tip a couple of tablespoons of plain flour, add a pinch of sea salt & black pepper to season, then stir well.  Chuck in the egg coated onion rings, a handful at a time & toss around in the seasoned flour, making sure they are completely coated.  Shake off the excess & lay them on an oiled baking tray.  Drizzle on a little more olive oil & bake in the oven at 200*C for about 15-20 minutes, turning over half way through to ensure they are crispy on each side.  Once out of the oven, let them cool before stashing them in an airtight container to eat later!  They’re lovely hot or cold, naked or dipped, plus all the flaky crispy bits leftover on the baking tray taste so good sprinkled on a salad (bonus gift!).  These gorgeous onion snacks go very well with a tub of Greek yoghurt to dip them in (mayonnaise is lovely, but I like the slight sourness of the yoghurt).

Once you’ve devoured your fabulous feast, there’s the little problem of sticky hands & fingers, but I’ve got a simple solution for that & it’s re-usable.  This  was originally something I saw on a random TV show one afternoon as an addition for packed lunches, but it works equally brilliantly for picnics too.  What you need is a packet of those small washing up sponges (without the scratchy side), a large fresh lemon (sliced thinly), a few sandwich bags with little handles & some room in the freezer (I always forget this bit & end up on my knees in front of the freezer, trying to rearrange everything like some sort of frozen Jenga!).

Run a sponge under the cold tap & squeeze out the excess water, but leave it quite moist.  Put a slice or two of lemon on top (lemon is a natural de-greaser) & put the whole thing in a sandwich bag.   Tie the little handles to seal the bag (try to remove any air without squeezing the sponge) & pop in the freezer overnight.  The next day, put one of these little bags in with the picnic for each person – not only will it keep the food lovely & cool, but once defrosted it will also act as a refreshing wipe after they’ve eaten!  No more greasy, sticky little mitts – just fresh, lemon-scented clean hands (you’re welcome!).  Plus you can re-use them as I mentioned – simply wash them in warm soapy water when you get home, rinse well, repeat the steps above (replacing the lemon with fresh slices) & they’re ready to be used again – much better than a one-use wet wipe!

Finally, all that’s left to do is the last P – picnic!  So don’t panic over your picnic pack up – just follow the three Ps & you’ll have a blanket banquet to remember!  A 🙂 x